Authentic German Red Cabbage Recipe with Apples – Oma's Rotkohl
My red cabbage (Rotkohl) is sweet, tangy, and easy … just like Mutti’s. A traditional side dish that’s perfect year-round.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium head red cabbage, shredded
- 2–3 tablespoons (30–45 g) bacon fat, butter, or olive oil
- 1 large onion, diced
- 3 apples, peeled and cored, shredded or diced
- ½ cup (120 ml) red wine (optional)
- 3 tablespoons (45 ml) apple cider vinegar
- 1 teaspoon (5 g) salt
- 2 teaspoons (8 g) white or brown sugar
- ½ teaspoon (1 g) ground nutmeg
- ¼ teaspoon (0.5 g) ground cloves
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (16 g) cornstarch
Instructions
- 1
In a large pot or Dutch oven, heat bacon fat over medium heat and lightly sauté the diced onion.
- 2
Add shredded cabbage and apples to the pot. Continue to sauté for several minutes.
- 3
Add 1 cup water, red wine (if using), apple cider vinegar, sugar, salt, nutmeg, cloves, and black pepper. Stir to combine.
- 4
Bring to a simmer, cover, and cook for 30 to 60 minutes, or until the cabbage is tender. Add more water if needed during cooking.
- 5
Stir in lemon juice. Taste and adjust seasoning with additional salt, cloves, pepper, sugar, or vinegar as needed.
- 6
Mix 2 tablespoons of cornstarch with cold water to make a slurry. Slowly stir in just enough to thicken the cabbage liquid slightly.